April 18, 2013

I basically developed this one myself, through trying out different things. First, to save the kale as long as possible, I put some water and kale leaves into a blender and blended it all up until I could ‘pour’ the mixture into ice-trays. Once that was done, I had individual servings of kale just waiting for me in my freezer!

March 26, 2013

This is a recipe that my husband and I have used for a very long time, and we are going to start using it again (it used to be less healthy by the choices for the ingredients that we made, but now it is much healthier!)

Photo Update:

Ingredients:

Whole Wheat Pita rounds (1 per person)

LowFat No Sugar Added, etc Thousand Island Dressing (or vinaigrette like I will be using tonight)

Low Sodium Choice of Corned Beef, cut in strips or what I like to call ‘confetti’

Low or NonFat Swiss Cheese – shredded

Choice of Sauerkraut, rinsed and drained

Instructions:

Lay out the Pita rounds on your cookie sheet.

Spread your dressing across the rounds as if it was the pizza sauce.

Sprinkle your Corned Beef ‘confetti’ on the sauce.

Sprinkle your Sauerkraut on the beef.

Sprinkle your Swiss cheese on the Sauerkraut.

Bake in oven at 350 or so, until your cheese is at desired melted/browned -ness 🙂

Serve with your favorite additional vegetable for a great meal!

Note: If you are not wanting the Sauerkraut you can easily replace it with another form of cabbage, or another favorite pizza-type vegetable.

March 21, 2013

My own quick and easy version:

Ingredients:

Corn tortillas

low fat cheese in your choice of flavor

enchilada sauce

black beans, drained and rinsed

In a baking dish of your choice, place tortillas that have been rolled up with cheese and black beans inside, lined up along the bottom. Multiple layers are okay if you don’t plan on serving them whole. Sprinkle with desired spices. Cover with Enchilada sauce. Sprinkle cheese choice on top and bake until heated completely through.

Preheat broiler. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Note:

This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.